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Thursday, September 27, 2012

All About Buddha's Hand Fruit

Buddha’s hand is a
stunning fruit, causing many to hold the curiosity in sheer wonderment of its
branched appendices. The elongated, yellow tentacles protruding from the base
resemble gnarled human fingers; hence, its namesake—Buddha’s hand in prayer.
This religious association is one reason why the Chinese bring the fruits as a
temple offering. During the Chinese New Year, the older generation exchange
Buddha’s hands between family and neighbors to impart good fortune. Some
hobbyists grow bonsai trees of the fruit as well.

Origin

Buddha’s
hand originates in the lower Himalayas, but botanists are unsure if it’s native
to the region in India or China. Some speculate that India’s migrating Buddhist
monks carried the fruit with them to China circa 400 AD. Others believe that
the fruits developed in China’s Yangtze valley from other citron cultivars.

Those
who claim that Buddha’s hand is native to India cite the country’s extensive
citron diversity, the range of which far surpasses China’s. Citrons make
several cameos in India’s ancient texts and artwork, including the devotional
texts, Vajasaneyi Samhita (800BC) and Charka Samhita (100AD) and the famous
Ajanta paintings from 200BC-700AD.

Few
countries grow Buddha’s hand, mostly because of its high perishability and
impracticality. The only countries selling Buddha’s hand in reasonable volumes
are China, Japan, and India.

On
rare occasions, Buddha’s hands appear in the farmers markets of California,
Asian markets in New York, and in a few of Australia’s specialty produce stalls.
In these markets, Buddha’s hand commands a high price—a 2012 article written in
the Los Angeles Times quotes $10 (550
INR) for a single fruit. Put in perspective, one could buy roughly four kilos
of lemons for the same price.

Availability of Buddha’s Hand

Buddha’s
hand season is November through January. While China grows the fruit on 5,000
in the Zhejiang Provence south of Shanghai, India has no such dedicated
efforts. Here, production is limited to the arid to semi-arid regions of the
northwest, and the lower Himalayan regions of the northeast.

Where to find Buddha’s Hand

Finding Buddha’s hand requires
visiting the northeastern and northwestern states in which they grow. Several
factors limit its availability outside of these regions: Buddha’s hand molds
quickly, it requires cold storage, and must be washed and packaged carefully. Those
living in the warmer central and southern states are unlikely to find this
fruit.

Indian vendors also have
little incentive to sell the fruits. Buddha’s hand is a difficult product to
sell without the religious significance pushing sales higher, as is the case in
China and Japan. With the rind as the only thing of value, chefs aren’t likely
to pay the fruit’s high price tag.

Checking for Ripeness in Buddha’s
Hand

Like other citrus fruits,
the waxy flesh should be yellow or bright orange, and free of mold. Its skin
shouldn’t be limp or dry. When ripe, Buddha’s hands are wonderfully
aromatic—they are known to fill rooms with its bright, lemony perfume. Gently
scratch the skin: if oil collects under the fingertip, it’s ripe.

Taste of Buddha’s Hand

Buddha’s hand best resembles
lemons with its bright, zesty flavor, and oranges secondarily. Though the fruit
is not sweet like an orange, its rind has similar floral notes. Buddha’s hand
trumps other types of citrus in that it lacks bitterness. Susan Taylor of the Chicago Tribune described the fruit as
“extremely aromatic, with a fresh, sweeter floral bouquet than a lemon.”

On her website, chef
Julie Logue-Riordan describes a cooked citron as having overtones of “coconut,
macadamia nut, banana, light caramel and cinnamon.” Though elegantly written, few
lay cooks are likely to come to the same euphuistic conclusions when using the
fruit in their own dishes.

The juiceless, seedless
pith resembles the whites of an orange peel: cottony, tasteless and lackluster.
It is seldom used in recipes.

Nutritional Value in Buddha’s Hand

Produceoasis.com lists
the nutritional value of Buddha’s hand as follows: 1 teaspoon of the rind
contains:

3 kcal

No fat

No cholesterol

No sodium

1g carbohydrate
(negligible)

1g of fiber (3% RDI)

No sugar

No protein

13% RDI of vitamin C

1% RDI of calcium

Health Benefits of Buddha’s Hand

Chinese superstition
holds that Buddha’s hand brings peace, luck and prosperity to its owner. These
attributes make the fruit prized gifts, and some own Buddha’s hand ornamental
trees in hopes that the luck will rub off on them. Along with peaches, gourds,
and pomegranates, Buddha’s hand is also a feng shui fruit.

The fruit also has a
number of traditional medicinal uses. According to the book, “Edible Medicinal
and Non-Medicinal Plants,” Buddha’s hand acts as an expectorant, stimulant and
tonic. Chinese herbalists prescribe the fruit to remedy distension and chest
pain, bloated stomach, anorexia, vomiting, cough, and lung ailments.

--A 2009 study published
in Heterocycles shows that chemical
constituents in the bark have cytotoxic,
anticancer properties.

--According to a 2007
study published in Phytotherapy Research,
Buddha’s hand’s compounds, limonene and y-terpinene, may inhibit progression of
diseases such as Alzheimer’s and diabetes.

--A
number of studies highlight the anti-cancerous
properties of limonene: A 1992 study in The
Journal of Cancer Research shows that dietary administration of limonene
causes a regression in breast cancer
tumors, and a 1998 study affirms that limonene is also non-toxic when tested in breast cancer and colorectal cancer
patients.

To cut into thick rinds
for beverage infusions or for candying, tear off one of the fruit’s appendages.
Then, use a paring knife to slice large rinds away from the pith.

Use finely grated fruit
for use in rice dishes, dessert batters and salads. To make these confetti-like
pieces, take a grater or micro zester
and drag it along the fruit’s oily rind. Expect the fingertips to smell like
lemons for hours afterwards.

The Chinese and Japanese
use Buddha’s hands to aromatize closets and floral arrangements. If wishing to
do the same, cut the base into rings and hang them throughout the house.

Storage

The shelf life of
Buddha’s hand is 1-2 weeks at room temperature. When kept in the fridge at
temperatures between 7-9 Celsius (45-59F), the fruit will last up to a month.
If keeping at room temperature with the intention of using it recipes, avoid
placing the fruit in hot, humid rooms—otherwise, the fruit will mold quickly.

Buddha’s Hand Recipe Ideas

Use Buddha’s hand as a
substitute for recipes calling for lemon
zest or grated orange. Other
suggestions:

--Given
its religious significance, one of the most ironic uses of Buddha’s hand is its
use in vodkasand cocktails as a garnish.

--Make Buddha’s hand infused
liquor: use a paring knife and separate the rind from the pith. Add the rinds
in a large glass jar. Pour vodka, amaretto, or rum into the jar. Seal tightly
and let the concoction sit for at least 30 days.

--Make
a vegan cheesecake infused with the
flavors of Buddha’s hand: add the zest to a filling made from blended soft
tofu, coconut oil, cornstarch, maple syrup, vanilla extract, lemon juice and
soy milk. Bake the mixture for 40 to 50 minutes, or until firm.

--Make
Buddha’s hand infused sugar: Slice
the rinds into long pieces, then coat them in sugar granules. Place the sugary
rinds on a tray and let them sit for an hour. Gently scrape off the sugar and
place the granules in a dehydrator for an hour: This will remove the moisture. Once
finished, transfer the dried sugar to an airtight container. The candied rinds
may be dehydrated as well: Once cooled, dip the pieces into chocolate sauce.
Serve these candied rinds alongside teas and hot drinks.